Tuesday, February 4, 2014

This may be one of my favorite soups that I have ever made. I used the stock that I made from turkey bones from a turkey dinner we had a few weeks ago, and I pulled from a few different recipes to create this recipe - which turned out #awesome.

- To make the meatballs, place all ingredients (ground meat, egg, romano, bread crumbs, oregano, parsley, salt and pepper) into a bowl and mix together. Roll into whatever size meatball you would like - I rolled mine to be about 1/2-3/4 inches in diameter.

- Heat a skillet over med-high heat with the olive oil. Saute the meatballs in batches until they are browned on all sides - about 10 minutes. If they are on the smaller side, they most likely will be cooked through, but it's alright if they are a little pink in the middle, they will cook more while you are making the soup.

- Place on paper towels to absorb any excess oil and put off to the side.

Monday, January 27, 2014

There's just something so comforting in having a
bowl of homemade chicken noodle soup. It's calming to eat and easy to make. I almost always have these ingredients in the house, and it's not something that requires a big production. This just seemed like the perfect thing to do on Sunday night after the end of a snowy cold winter weekend...

Homemade Chicken Noodle Soup

1 cut cut up fryer chicken (or you can leave
it whole)

3 quarts of cold water

2 carrots, diced

2 celery stalks, diced

1/2 medium onion, diced

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon dry thyme (optional)

2 teaspoons parsley flakes (optional)

8 - 10 oz egg noodles

An hour and forty-five minutes (15-20 minutes hands on)

- Place chicken in dutch oven or soup pot with
about 3 quarts of cold water and bring to a boil. Reduce heat and simmer for 30 minutes.

- Remove the chicken from the pot with tongs or a
slotted spoon. Using two forks, remove the meat from the bones, shredding the meat as you are removing it. Return the bones to the pot and simmer for 45
minutes - covered. Remove bones from the broth and discard.

- Add the
diced carrots, celery and onion, the salt and pepper, as well as the thyme and
parsley (if you are using those). Stir and let simmer for 10
minutes.

- Bring back to a boil, add the noodles and chicken,
cook for 8-10 minutes.

Saturday, January 25, 2014

Because my buddy Drew just sent me a few super sweet shots from my trip to NYC in November for my birthday - I thought I'd post a little photo montage from my week in the Big Apple. As per usual it involves lots of food, friends and good times :-)